1 cup brown sugar
2 tablespoons butter
1 1/2 cup half and half
2 cups heavy cream
1 teaspoon vanilla
1/2 cup chopped, toasted pecans

Melt butter in sauce pan on low heat, add brown sugar, half and half. Stir until the sugar is dissolved. Remove from heat and cool

When cool, add vanilla and heavy cream. Pour mixture into glass bowl and chill in refrigerator.

Toast pecans in 325 degree oven for 10 to 12 minutes, stirring to prevent burning.

To make the ice cream, pour mixture into ice cream maker bowl and freeze according to manufacturer's directions. Add pecans after ice cream begins to thicken. Makes about a quart of ice cream.